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This easy lemon rosemary chicken and potatoes takes two basic dinner ingredients to the next level— all in one pan and on the table in 40 minutes!
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Lemon Rosemary Chicken & Potatoes

This lemon rosemary chicken and potatoes is a family-favorite dinner recipe, and I guarantee it will be a it with your family, too! Tender chicken thighs with roasted potatoes and tossed in a flavorful herb marinade. Comes together in 1 pan and on the table in 45 minutes!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 354kcal
Author: Christina

Ingredients

  • ¼ cup olive oil
  • 2 Tablespoons chopped fresh rosemary
  • 3 cloves garlic
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 Tablespoons fresh lemon juice about 1 lemon
  • 1 pound boneless skinless chicken thighs or chicken breasts
  • 1 pound small potatoes sliced (like fingerling or red potatoes)
  • ¼ cup low-sodium chicken broth

Instructions

  • Preheat the oven to 425°F. Whisk together the olive oil, rosemary, garlic, salt, pepper, and lemon juice in a large bowl.
  • Place the chicken and potatoes in a large skillet or 9x13-inch baking dish– I usually use a 12-inch cast iron skillet. Pour the marinade on top, tossing the chicken and potatoes to evenly coat. Then, pour the chicken broth around the chicken and potatoes. If desired, top with lemon slices.  (See my make-ahead tips in the recipe notes below.)
  • Bake for 30-35 minutes or until the chicken reads an internal temperature of 165º at the thickest part using an instant read thermometer. If desired for extra browning, broil for 2-3 minutes, keeping an eye on it to prevent burning.
  • Serve immediately. Leftovers stay fresh when stored in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: The chicken (without the potatoes) can be marinated up to 2 days in advance.
  2. Freezing Instructions: You can freeze marinated chicken for up to 3 months. Follow my Tips for How You Can Freeze Marinated Chicken. Thaw overnight in the refrigerator.
  3. Chicken: You can use either boneless skinless chicken thighs or chicken breasts. Keep in mind that depending on the thickness, the bake time can vary slightly.
  4. Rosemary: Using fresh rosemary results in the best flavor, but you can use 3 teaspoons dried rosemary in a pinch.
  5. Garlic: I also recommend fresh garlic, but you can use ½ teaspoon garlic powder if needed.

Nutrition

Calories: 354kcal | Carbohydrates: 22g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 986mg | Potassium: 801mg | Fiber: 3g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 2mg
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